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Christmas Vegetable Salad Recipe

Christmas Vegetable Salad Recipe

My sister gave me this recipe at a family gathering one year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. —Mary Dean, Eau Claire, Wisconsin
TOTAL TIME: Prep: 15 min. + marinating YIELD:6 servings


  • 1/4 cup canola oil
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice
  • 1 tablespoon plus 1-1/2 teaspoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Coarsely ground pepper
  • 2 cups thinly sliced cauliflower
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped red pepper


  • 1. In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 6 servings.

Reviews for Christmas Vegetable Salad

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Sue Zappa User ID: 1094741 215619
Reviewed Dec. 22, 2014

"Was a huge hit at our family's Christmas decorating contest! Am planning to make it for Christmas Day dinner, too! After reading the comments, I had peperoccinis available for those who like them. I thought they added a great flavor to the salad! Was very attractive in my cut-glass bowl, too!"

5173nancy User ID: 6947323 215565
Reviewed Dec. 21, 2014

"Disappointing! Glad I tried this before making it for Christamas!"

montnan User ID: 983088 214580
Reviewed Dec. 11, 2014

"I've made a similar thing for years and call it "Winter salad". I add sliced carrots and often add marinated artichoke hearts, using a little additional of the artichoke marinade as the dressing. I may make a large batch and keep in the frig for several days, taking some out each day to toss with some lettuce, pine nuts, snap peas, pepperocini, and whatever else I have on hand that sounds good. I sometimes rinse off the artichoke hearts and use another dressing. This is versatile and always a hit."

CecileHill User ID: 8129076 214471
Reviewed Dec. 10, 2014

"This was a great salad, for someone who doesn't like peppers or stuffed olives it was great."

Nel58 User ID: 3129080 41240
Reviewed Jan. 8, 2010

"I made this for Christmas Day and was a big success. Then I made it for a baby shower and everyone loved this recipe. I could make this every week my Husband really likes this salad."

gskremser2 User ID: 3841498 11550
Reviewed Dec. 26, 2009 Edited Dec. 9, 2014

"Very tangy and tasty, albeit unusual. My family liked this salad--it went well with lasagna as a side dish, believe it or not!"

grandma31 User ID: 4554981 8714
Reviewed Dec. 22, 2009

"I have used this recipe often. Sometimes we substitute Splenda for the sugar. I used red wine vinegar and 1 packet of Splenda. Delicious."

valcat4me User ID: 4581413 67645
Reviewed Dec. 22, 2009

"I grew up on this recipe except we always used a lite Italian dressing. I like the dressing ingredients used in this recipe. Any crunchy vegetables works well with it, too, such as fresh broccoli, carrots, and celery. It's one of my favorite salads."

Syme User ID: 3631260 67588
Reviewed Dec. 22, 2009

"This salad is a keeper. My family loved it."

tkarinas User ID: 4389335 39436
Reviewed Dec. 22, 2009

"This salad is so easy to fix and so fast to do, it's an easy add on to any meal. My family loves it and we'll be keeping this recipe."

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